Thomasina Miers served up tasty Char-grilled Hispi Cabbage with Celeriac Mash, Ancho Relish and Buttermilk dressing on James Martin’s Saturday Morning.

The ingredients for the Ancho relish: 8 Ancho or Aleppo chillies, de-stemmed and de-seeded, 3 banana shallots, peeled and finely chopped, 4 garlic cloves, finely chopped, 150ml red wine vinegar and300ml olive oil.

For the celeriac mash: 60ml olive oil, 1kg celeriac, peeled and cut into 1cm cubes, 3 sprigs of thyme, chopped and 2 garlic cloves, finely chopped.

For the cabbage: 2 Hispi cabbages, outer leaves removed, cut into quarters through stem, 2 big handfuls of tarragon leaves, roughly chopped and 2 big handfuls of parsley leaves, roughly chopped.

For the buttermilk dressing: 150ml buttermilk, 150ml extra virgin olive oil, 2 tsp Dijon mustard, 1 tsp brown sugar, 30ml sherry vinegar, Freshly chopped mint, Salt and pepper.

See recipes by Thomasina in her book titled: Meat-free Mexican: Vibrant Vegetarian Recipes available from Amazon now.